Iced molasses cookies are soft, chewy, and dipped in vanilla glaze. Loaded with warm spices, these cookies are perfect for any holiday.
You might also like our iced gingerbread man cookies, crispy gingersnap cookies, or soft gingerbread cookie bars.
Molasses cookies are one of my absolute favorite cookies. I love the combination of ginger, cinnamon, cloves, and molasses. I used my popular bakery-style molasses cookies recipe to create a smaller, iced version. These iced molasses cookies are absolute perfection.
Why I Like This Recipe
- No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These molasses cookies bake up beautifully without needing to chill the dough.
- Crispy edges, chewy centers. This molasses cookie recipe is the best of both worlds. They have a crisp exterior and a soft and chewy interior. These cookies will stay soft for days, and are sturdy enough to pick up or package.
- Simple ingredients. Chances are, you already have everything you need to make these molasses cookies on hand. Basic ingredients, warm spices, molasses and a simple vanilla icing.
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Tips and Tricks
- Use a combination of butter and shortening. While most molasses cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this same combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies.
- No need to coat in sugar. I tested this recipe rolling the cookie dough balls in sugar and without. When coating the tops in icing, it isn't necessary to also roll the cookies in sugar, so you can skip that step.
- Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the molasses cookies in a freezer bag or container for up to 2 months.
Ingredients
- Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
- Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
- Large egg: a room temperature egg for richness and texture.
- Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
- Vanilla extract: Adding a splash of vanilla extract is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
- Spices: ground ginger, ground cinnamon, and ground cloves.
- All-purpose flour
- Baking soda and salt: for leavening and flavor.
- Powdered sugar: The simple icing is made from powdered sugar.
- Milk: Milk is used to thin out the glaze.
See the recipe card for full information on ingredients and quantities.
How To Make Iced Molasses Cookies
Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
Step 2: Add molasses, egg, and vanilla extract. Mix.
Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.
Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.
Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.
Step 6: Mix icing ingredients together. Dip cookies in icing, allowing excess to drip off.
Step 7: Place cookies back on the cookie sheet and allow the icing to set before serving.
Baking Time Adjustments
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.
Iced Molasses Cookies FAQs
Traditionally, gingersnaps are a small, crispy ginger cookie, while molasses cookies are soft and rich with less of a ginger kick. Both contain molasses and ginger. Essentially, one is crispy, while the other is soft and chewy.
Shortening produces a soft and chewy molasses cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.
I bake with light metal baking sheets, so my recipe bake times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period. Light metal baking sheets (aluminum) bake more evenly than dark metal baking sheets.
More Ginger Cookies To Make
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Iced Molasses Cookies
Ingredients
Cookie Dough
- ½ cup shortening
- ½ cup salted butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons baking soda
- 3 ¼ cups all-purpose flour fluff then scoop
Icing
- 2 cups powdered sugar
- 4 Tbsp. milk
- 1 teaspoon vanilla extract or vanilla paste
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
- Add molasses, egg, and vanilla extract. Mix.
- Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
- Add flour, 1 cup at a time, and mix until just combined.
- Scoop dough into 2 tablespoon-sized balls.
- Place cookie dough balls onto cookie sheets, 2" apart.
- Bake cookies for 10-12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
- Allow cookies to cool on the baking sheet.
- Combine icing ingredients and whisk until smooth. Add a teaspoon of water, if necessary, to thin the icing to the perfect dipping consistency.
- Dip the tops of each cookie into the icing, allowing excess to drip off.
- Return cookies to the baking sheet and allow the icing to set up.
Notes
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
Sharon Jackson says
Made these for Christmas. Everyone loved them! One of my favorites now.
Kyra says
Can I freeze the cookie dough then thaw and bake later?
Brandy says
Yes!
Bekah says
Planning to make a big batch of these today, and real excited about it! Any words of wisdom on freezing? Do you freeze frosted or frost after thawing? Thanks for your help! I'll update review after making.
Brandy says
You can freeze them either way! They freeze well.
Christina says
I just made these, following your recipe exactly. These are fantastic! I get wary with molasses cookies, because sometimes the flavor can be a little overwhelming. This one has a mild flavor and the spices are all so complementary. These are a perfect winter cookie and remind me of the cookies my grandfather and I used to enjoy together.
Brandy says
Christina, this made my day! I made these SO many times before settling on that combination of spices. When I lowered the ginger and raised the cinnamon a bit, I knew that was the winning combination!